I know that this post on How to Cook Long Grain Rice could seem silly to some, but I can assure you that there are many people out there who do not know what the best way to cook long grain rice is. I was one of them until I met my husband.
You see, Italians do not usually eat long grain rice. We use rice mainly for risotto, sometimes for soups and salads, but that’s about it. Besides, we use a short grain rice, and even when we use it for salads, we simply boil it, as we do with pasta.
You can do that with long grain rice too, don’t get me wrong. However, there is something about “properly” cooked rice that can elevate an average dish to a scrumptious meal.
My most favourite way to cook long grain rice is through the “absorption method”. The rice cooked this way is always perfectly cooked, fluffy and with full and separated grains. I prefer this method over a rice steamer because you can control the cooking time and the amount of water you need much better. This way, you will never get mushy, overcooked rice (which is something I personally dread).
As a personal note, I don’t always rinse Jasmine rice. I find that for most of the recipes I pair it with, a slightly stickier rice is preferable, but that’s really a matter of personal taste.
This recipe shows the amount of water needed to cook Jasmine rice. Use it as a guide only and always make sure to check on the package for suggestions, as each rice may have slightly different requirements.
The water to rice ration for Basmati rice is different, but you can still use this method to cook it.
Stay tuned for my favourite way to use this perfectly cooked Jasmine rice, which will be up on my next post! Enjoy and don’t forget to check out my video recipe and to leave a comment to let me know how you like it!
How to Cook Long Grain Rice
Ingredients
Jasmine Rice
- 2 ¾ cups water
- 1 ½ cups jasmine rice
- 1 tsp salt
- 1 tsp vegetable oil
Instructions
-
Rinse the rice 3 times in cold water (optional).
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Put the washed rice in a pot, add the water, salt and oil. Mix.
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Bring the water to a boil, then cover and reduce the heat to the minimum. Simmer for 15 minutes until all of the water is absorbed. Remove from the heat.
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Keep the pot covered for 5 minutes, then fluff the rice up with a fork and serve.
Recipe Notes
I don’t always rinse Jasmine rice. I find that for most of the recipes I pair it with, a slightly stickier rice is preferable.
This recipe shows the amount of water needed to cook Jasmine rice. Use it as a guide only and always make sure to check on the package for suggestions, as each rice may have slightly different requirements.
The water to rice ration for Basmati rice is different, but you can still use this method to cook it.
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